Orange flour

Lemon and Raisin Hot Cross Buns

buns

Ingredients:

zest of 2 lemons

125g salted butter

3 green cardamom pods

2 whole cloves

90g soft brown sugar

7g active dried yeast

125ml whole milk

625g strong bread flour

1tsp cinnamon

1/2tsp ginger

1/2tsp nutmeg

3 eggs, beaten

120g raisins

50g mixed peel

Method:

– in a saucepan, melt the butter with the lemon zest, cardamom and cloves, then stir in the brown sugar until dissolved. Set aside to cool and infuse – once cooled to room temperature, remove the cardamom and cloves

– meanwhile, warm the milk (do not boil or this will kill the yeast) and add the yeast – set aside for 10 minutes until the yeast activates and begins to froth

– combine the flour, cinnamon, ginger and nutmeg in a bowl, then mix in the milk and yeast and the infused butter and sugar

– add the beaten eggs a little at a time – use your hand at the point rather than the spoon to work all the ingredients together

– knead the dough for 10 minutes until elastic, then place in a large bowl, cover with a tea towel and leave to prove in a warm place for about 1 hour, or until doubled in size

-after 1 hour, uncover the dough and take out of the bowl

– knead in the raisins and peel until well distributed

– divide the dough into 3

– stretch each third out into a fat sausage shape and cut into 4 individual buns

– roll each into a ball and place on parchment paper on a baking tray, spaced slightly apart

– cover with the tea towel and leave in a warm place to prove a second time for around 30 minutes, or until they have expanded enough to touch each other

(preheat oven to 170*c)

– while the buns prove, mix together plain flour and water until you have a thick paste and spoon into a piping bag with a thin nozzle

– after 30 minutes, uncover the buns and pipe the flour and water paste across to make crosses on each bun

– bake in the oven for 20-25 minutes, until golden

– remove from oven and serve warm with lashings of butter!

raisins

dough

*recipe adapted from http://www.eatlittlebird.com, with thanks.

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This entry was posted on March 30, 2013 by in Baking, British, Uncategorized and tagged , , , , , , , , , , .
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